Prevalence of Toxygenic Micro-Organisms in Cocoa Peppers after the Fermentative and Drying Processes in the Agro-Forest System

Notably during the cultivation of cocoa seeds, fungal contamination can occur due to favorable environmental conditions and this contamination remains until cultivation. Otherwise, the bacterial presence can arise during fermentation and remain until post-cultivation. Drying methods are used during the processing of cocoa beans and contribute to the reduction of microbial contamination. The main objective of the work was to evaluate the presence of toxigenic fungi and bacteria in cocoa almonds after fermentation and drying. The methodology artificial drying of heate dair flow, was the methodology demanded less fungal growth. However, bacteria of the genus bacillus were those that appeared in all drying methods surviving after. Therefore, there are few studies that report the presence of microorganisms after the fermentation and drying process of the cocoa seed contamination of cocoa beans in the Amazon region.